Easy Vegan Pumpkin Pie
Vegan Pumpkin Pie- a vegan take on a fall classic! Sweet and spiced with a custard-like filling.
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It’s officially pumpkin spice season around here! What better way to enjoy these warm flavors than in a pumpkin pie? This vegan version is every bit as good as the traditional.
![Vegan Pumpkin Pie](https://gina-michele.com/wp-content/uploads/2020/09/Vegan-Pumpkin-Pie1.jpg)
Easy Vegan Pumpkin Pie
The filling for this pie is so delicious, you’ll be tempted to eat it from the bowl! The filling is a mixture of pumpkin puree, coconut milk, sugar, spices, and cornstarch. The pumpkin flavor and spices cover up any taste of the coconut. The coconut milk adds a wonderful, creamy texture to the filling.
If you want to shave time off this recipe, you can use a store-bought vegan pie crust.
Grease the pie plate and place the crust inside. I included directions for the star shaped cut outs in the recipe box and directions below. Cook the pie at 350 degrees for 55-60 minutes. The middle will still be jiggly. This is ok! It will firm up as it cools. Let the pie cool for 30 minutes and then transfer to the refrigerator for 4-5 hours. Make sure the pie is throughly firmed up before cutting.
Easy Vegan Pumpkin Pie
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Ingredients
- 1 15 oz can pumpkin puree
- 1 cup full-fat coconut milk
- 1 cup brown sugar
- 2 tsp pumpkin pie spice
- 1/4 cup cornstarch
- vegan pie crust (store-bought or homemade- see directions below)
Instructions
- Preheat oven to 350 degrees. Grease a 9 inch pie plate. add pie crust.
- Add the pumpkin puree, coconut milk, sugar, spices, and cornstarch to a medium mixing bowl. Whisk until combined.
- Pour the filling into the pie crust. Smooth the top with a spatula.
- Bake for 55-60 minutes. The middle will still look jiggly. It will firm up in the fridge.
- Let pie cool for 30 minutes and then transfer to the refrigerator. Let cool for 4-5 hours before serving.
- Optional- the decorative stars are made using a small cookie cutter and excess dough. Cut the shapes out (make them slightly thicker than you would for a cookie) and bake them for 15 minutes at 350 degrees.
Notes
Vegan Pie Crust
1 1/2 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
4 tbsp vegan stitck butter
4 tbsp vegetable shortening
4 tbsp ice cold water
Add the flour, sugar, and salt to a food processor. Pulse to combine.
Add the butter and shortening. Mix until it has a crumbly texture.
Drizzle in the ice water and when the mixture starts clumping, stop.
Put the dough on a lightly floured surface and shape into a ball.
Wrap in cling wrap and refrigerate for 45 minutes.
Roll the dough out and transfer to the pie plate.
I always have a hard time creating perfectly fluted pie crust edges. Want to know an easier way? Hide them! I always make extra dough so I can have enough to decorate the edges.
I add my pie crust to the dish, pour in the filling and then trim the crust with a knife so it comes approximately 1/2 inch above the filling.
Using a small cookie cutter, cut out the shapes and bake them on a parchment lined baking sheet for 15 minutes at 350 degrees. Once the pie is cooked, line the edges with the cut outs.
![](https://gina-michele.com/wp-content/uploads/2020/09/Vegan-Pumpkin-Pie2.jpg)
Looking for more Easy Vegan Dessert Recipes?
The Best Vegan and Gluten-Free Brownies
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